Abstract
The volatile components of two varieties of papaya fruits (Carica papaya Linn.) were analyzed by gas and thin-layer chromatography. At least 18 components were found in one variety (greenhouse), whereas only 13 were identified in the fruit obtained on the open market. The changes of the relative concentration of the former also were determined at various stages of ripeness. The volatile components of two varieties of papaya fruits (Carica papaya Linn.) were analyzed by gas and thin-layer chromatography. At least 18 components were found in one variety (greenhouse), whereas only 13 were identified in the fruit obtained on the open market. The changes of the relative concentration of the former also were determined at various stages of ripeness.
Published Version
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